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The rules are few: Use 99% fresh ingredients (or thereabouts); make the dish simple but flavorful; make the dish flavorful but simple; be creative, not silly.

With this blog, I want to share new recipes, along with tips on ingredients and preparation, and, hopefully, show new cooks (and non-cooks) the pleasure in setting the table with a delicious homemade meal. The Briny Lemon is about fresh, simple, flavorful ingredients and easy cooking methods that help you bring the best to your family table. Your comments are welcome!

Saturday, July 12, 2014

Grilled Swordfish Skewers with Prosciutto-Wrapped Mango

Here’s another grilled skewers dish that works best on a
cast-iron griddle or grill pan over the coals (or other heat source). The
marinated swordfish and mango slices may stick to a grill grate and pull apart
when turned.

It’s a simple recipe, and the balance of tender pieces of
fish, slightly salty prosciutto, and sweet, tropical fruit brings it all
together for a flavorful combination.

Combine the garlic, vinegar, 1 tablespoon of oil, soy sauce,
and black pepper in a heavy, sealable plastic bag. Add the swordfish and seal.
Turn several times to coat. Refrigerate 1 hour.

Prepare a grill for medium-high heat. Set a cast-iron
griddle (or large grill pan) on the grate and let heat 10 minutes.

Meanwhile, wrap the mango slices in strips of prosciutto.

Remove the swordfish from the marinade, letting excess drip
off (discard marinade). Divide the fish, mango, bell peppers, and onion and
thread onto 4 skewers (soaked in water 30 minutes, if wood), alternating pieces
on each skewer. Brush with oil and season with salt.

Swordfish in Marinade

Ready to Skewer

Skewers Ready to Grill

Brush the griddle lightly with oil. Grill the skewers,
turning a few times, until lightly charred, and the fish is medium done, 8-9 minutes total (or until desired degree of doneness).

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About Me

I'm an editor for a university marketing department and an avid home cook. I love creating recipes to share, and since I cook nearly every day, my resources are plentiful. I've published more than 650 recipes and food articles online.